{"id":780,"date":"2022-04-20T00:00:00","date_gmt":"2022-04-20T00:00:00","guid":{"rendered":"https:\/\/kitchenetteblog.com\/?p=780"},"modified":"2024-10-22T07:26:33","modified_gmt":"2024-10-22T07:26:33","slug":"roasted-fennel-garlic-white-bean-crostini","status":"publish","type":"post","link":"https:\/\/kitchenetteblog.com\/roasted-fennel-garlic-white-bean-crostini\/","title":{"rendered":"Roasted Fennel, Garlic & White Bean Crostini"},"content":{"rendered":"
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It\u2019s party time people. Swanky part time. to enjoy the party to fullest you need some tasty dishes like Roasted Fennel Garlic White Bean Crostini made in your kitchen.<\/p>\n

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We\u2019re talking bow ties, Louboutins, diamonds \u2013 the works. Pinkies up.<\/p>\n

\"crostini\"\"crostini\"<\/p>\n

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At least this is where my mind wanders to when I hear words like \u201ccrostini\u201d and \u201ccanapes\u201d.<\/p>\n

Does this really have to be the case though? Can\u2019t we just\u00a0eat<\/em>\u00a0fancy, without having to\u00a0be<\/em>\u00a0fancy? Maybe even get some elegant flavor from humble ingredients?<\/p>\n

\"toasted\"toasted<\/p>\n

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I say yes!<\/p>\n

I will still take some Louboutins though\u2026 if someone is just handing them out (maybe\u00a0these<\/a>? or\u00a0these<\/a>?).<\/p>\n

No? Ok, back to reality.<\/p>\n

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A delicious reality. And a simple one, too. One where we take common ingredients like garlic and fennel, and bring them to a whole other level of flavor simply by roasting them. Then combine them with a can of white beans, a touch of rosemary, and lemon juice.<\/p>\n

At this point, you could eat it straight out of the food processor, in your pajamas, while watching The Chew. No judgement here.<\/p>\n

Or<\/em>, you could dollop it on some crostini, garnish with a fennel frond, and serve them up at a fancy food, non-fancy attire cocktail party like we did over the weekend.<\/p>\n

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\"Roasted\"Roasted<\/p>\n

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Then<\/em>, you eat the leftovers the next morning in your pajamas while watching The Chew. If I wasn\u2019t having the party, I would\u2019ve just skipped the whole crostini thing\u2026 and then there would\u2019ve been a food processor in my lap. If you\u2019re going to go this route, might I recommend those new Roasted Tomato Kettle Chips for dipping? Unbelievable.<\/p>\n

By the way, I feel like I should mention that I murdered my fry thermometer at said cocktail party. There was a saga involving onion rings that needed some serious batter adjustment, so by the time I finally got a successful batch I was so excited to sit down and eat some that I kind of left the pot of oil on the stove with the burner on pretty high. I returned to a kitchen filled with smoke and a fry thermometer that had exploded in the extreme temperatures of the oil.<\/p>\n

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It\u2019s not a party until you nearly kill all your guests, right? RIGHT?! Well, at least that one batch tasted\u00a0really<\/em>\u00a0good.<\/p>\n

\"White\"White<\/p>\n

Anyway, I guess what I\u2019m trying to say is whether you\u2019re eating it in your pajamas with chips or at a semi-fancy, nearly-murderous cocktail party on crostini, this dip\/spread is delicious!<\/p>\n

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ROASTED FENNEL, GARLIC & WHITE\u00a0BEAN CROSTINI<\/span><\/h2>\n

\"Roasted\"Roasted<\/p>\n

This recipe is for crostini, but the fennel mixture also makes a great hearty dip for chips, pita bread<\/a>, crackers, pretzels, etc.<\/p>\n

<\/span>INGREDIENTS<\/span><\/h3>\n